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All-purpose flour Leader
All-purpose flour6
VS
Sticky (glutinous) rice, cooked
Sticky (glutinous) rice, cooked2

All-purpose flour leads 6–2 · 8 categories decided · 2 ties

Both foods compared at 100 kcal.

The verdict

All-purpose flour comes out ahead, winning 6 of 8 nutrient match-ups.

Pick All-purpose flour for more protein, less sodium, more potassium, more calcium, more iron and more magnesium.

Pick Sticky (glutinous) rice, cooked for more fiber and less sugar.

Evenly matched on saturated fat and vitamin C.

Equal weight (per 100 g)Common servingEqual calories

Head-to-head

  • Energy
    100 kcal
    100 kcal
  • Proteinmore is better
    WIN2.84 g
    2.08 g
  • Carbohydrate
    20.96 g
    21.74 g
  • Fibermore is better
    0.74 g
    1.03 gWIN
  • Total sugarsless is better
    0.07 g
    0.05 gWIN
  • Total fat
    0.27 g
    0.2 g
  • Saturated fatless is better
    0.04 g
    0.04 g
  • Sodiumless is better
    WIN0.55 mg
    5.15 mg
  • Potassiummore is better
    WIN29.4 mg
    10.31 mg
  • Calciummore is better
    WIN4.12 mg
    2.06 mg
  • Ironmore is better
    WIN1.27 mg
    0.14 mg
  • Magnesiummore is better
    WIN6.04 mg
    5.15 mg
  • Vitamin Cmore is better
    0 mg
    0 mg
  • Vitamin Dmore is better
    —
    —

Winners are decided by deterministic per-metric rules on the stated basis; ties and missing data don’t score (missing ≠ zero). Educational information only — not medical advice.

All-purpose flour vs Sticky (glutinous) rice, cooked · Foodatron